Chinese Five-Spice Pork Stir-Fry with Spinach and Egg Drop

Ingredients

• 3 Eggs
• 4 cups Spinach
• 1.5 lb Pork tenderloin (thinly sliced)
• 2 tbsp Olive oil
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 1/4 cup Soy sauce
• 1 tbsp Chinese black vinegar (or rice vinegar)
• 1/2 cup Chicken broth
• 1 tsp Five-spice powder
• 1 tbsp Cornstarch
• 1 tsp Brown sugar (or low-carb sweetener)
• 1/4 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1

   In a bowl, toss pork with soy sauce, black vinegar, five-spice powder, cornstarch, brown sugar, salt, and pepper. Marinate 10 minutes.

2. 2

   Heat a wok or skillet over high heat with olive oil. Stir-fry pork 5–7 minutes until browned and nearly cooked.

3. 3

   Add chicken broth and bring to a simmer to thicken into a glossy sauce.

4. 4

   Wilt spinach into the sauce, stirring until just tender.

5. 5

   Egg drop: reduce heat to low. Whisk eggs and slowly drizzle into the simmering stir-fry while stirring gently to form ribbons. Cook 30–60 seconds until set.

6. 6

   Serve immediately.